Search Results - Nafingah, R

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  1. 1
    Determining casson yield value, casson viscosity and thixotropy of molten Chocolate using viscometer

    Determining casson yield value, casson viscosity and thixotropy of molten Chocolate using viscometer by Cahyani, A, Kurniasari, J, Nafingah, R, Rahayoe, S, Harmayani, E, Saputro, A D

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  2. 2
    The use of oven as a device to temper molten Dark Chocolate

    The use of oven as a device to temper molten Dark Chocolate by Kurniasari, J, Cahyani, A, Nafingah, R, Rahayoe, S, Harmayani, E, Saputro, A D

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  3. 3
    Investigating the impact of Palm Sap Sugar proportion and fat content on heat stability of Milk Chocolate

    Investigating the impact of Palm Sap Sugar proportion and fat content on heat stability of Milk Chocolate by Nafingah, R, Kurniasari, J, Cahyani, A, Harmayani, E, Saputro, A D

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